Roast Dorade with Figs, Olives and Almonds

This simple and delicious roast fish is one of Venice-based blogger Skye McAlpine's go-to dishes for lazy weeknights and dinner parties alike. Make sure to use moist figs so they don't dry out during baking.
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Ingredients

1/4 cup extra-virgin olive oil

Four 12-ounce dorade—scaled, cleaned and patted dry

Kosher salt

5 dried Turkish figs, stemmed and quartered

1/2 cup each pitted Cerignola and Castelvetrano olives

3 tablespoons rosemary leaves

2 tablespoons coarsely chopped raw almonds

1/4 cup dry white wine

Lemon wedges

How to Make It

Step

Preheat the oven to 350°. Drizzle 1 tablespoon of the oil in a large roasting pan. Set the dorade in the roasting pan. Season generously with salt. Scatter the figs, olives, rosemary and almonds over and around the fish and drizzle on the wine and the remaining 3 tablespoons of oil. Roast for about 30 minutes, until the fish just flakes. Serve with lemon wedges.